Trabajos Chef y Cocinero en Esplugues De LlobregatCrear alertasSin experiencia

¿Tienes experiencia como Cocinero/a y estás buscando un nuevo proyecto al que incorporarte de forma estable? Estamos buscando Cocineros/as para la apertura de un nuevo restaurante en Tibidado, Barcelona. Trabajarás en un edificio emblemático en el que el próximo mes de Junio se realizará la apertura como Restaurante en donde se prepararán almuerzos y comidas, desarrolladas por un chef muy reconocido a nivel gastronómico. Funciones principales Preparar y cocinar alimentos según las recetas e instrucciones del jefe de cocina. Preparar los ingredientes y equipamiento antes de los Servicios. Mantener las áreas de trabajo limpias y organizadas. Asegurar que los platós Preparados cumplen con los estándares de calidad. Beneficios del puesto Incorporación a un nuevo proyecto Contrato indefinido por empresa Incorporaciones el 4 de Mayo 2026 Horarios de 10:30h a 17:30h de Miércoles a Domingo (Lunes y Martes de descanso) 2 meses de vacaciones (Enero a Marzo) Salario: 23.878,71 € b/año Transporte gratuito en horarios de Parque abierto: Tibibus y Funicular. Dieta a cargo de la empresa y otros beneficios sociales Requisitos Imprescindible disponer de formación en CFGM y formación en cocina Imprescindible mínimo 2 años de experiencia como cocinero/a Habilidades comunicativas Capacidad para gestionar incidencias con autonomía y responsabilidad. Actitud proactiva y resolutiva. Capacidad de trabajo en equipo. Flexibilidad horaria. Disponibilidad de incorporación inmediata

Job Title: Executive Chef – Large-Scale Hospitality Venue Location: Barcelona, Spain Salary: €Negotiable + bonus Start: ASAP We are looking for a seasoned and visionary Executive Chef to oversee the culinary vision of a prominent, large-scale hospitality operation. This position focuses on leading, organizing, and expanding a complex, multi-outlet food service, ensuring consistent, high-quality culinary experiences across diverse service formats and customer segments. The chosen candidate will serve as a central leader across multiple kitchen environments, driving culinary innovation, operational efficiency, and team success. Key Responsibilities: • Develop and execute a multi-level culinary strategy tailored to different service tiers, • Guarantee consistency, quality, and scalability in all kitchen operations, • Manage a multi-kitchen setup, including centralized production, • Design and refine processes and systems for high-volume output, • Lead, mentor, and structure a large culinary team, • Prioritize cost management and operational excellence, • Contribute to culinary concepts for events and diverse service formats, • Align culinary execution with business goals Profile Requirements: • Extensive experience in high-volume operations, • Proven track record in scaling culinary production for large volumes, • Strong expertise in kitchen organization, systems, and operational leadership, • Ability to balance creativity with practical execution, • Experience managing large teams in complex settings, • Solid grasp of cost control and commercial factors, • Adaptability in a fast-paced, evolving environment, • Collaborative approach with a focus on team growth, • Fluency in Spanish and English Job Title: Executive Chef – Large-Scale Hospitality Venue Location: Barcelona, Spain Salary: €Negotiable + bonus Start: ASAP If you’d like more information about the role, please apply or send your CV to

En Caelis, restaurante galardonado con una estrella Michelin, buscamos un jefe de partida apasionado por la alta gastronomía y comprometido con la excelencia. Si te inspira la cocina creativa y de vanguardia, y tienes el deseo de formar parte de un equipo dinámico y profesional, esta es tu oportunidad. ¿Qué buscamos? Requisitos • Experiencia previa en restaurantes gastronómicos o de alta cocina., • Dominio técnico y conocimiento del producto., • Capacidad de organización y trabajo en equipo., • Actitud positiva, disciplina y compromiso., • Valorable experiencia en restaurantes con estrella Michelin. Funciones • Gestionar y organizar una partida durante el servicio., • Garantizar los estándares de calidad y presentación de cada plato., • Control de mise en place y correcto almacenamiento del producto., • Cumplimiento de las normas de higiene y seguridad alimentaria., • Colaborar con el equipo de cocina en el desarrollo del servicio.

KEY RESPONSIBILITIES • Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies., • Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus., • Assists the CDP Pastry in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget., • Assists in the set-up of the pastry display in the various buffets., • Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily., • Ensures the cleaning of the Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage., • Ensures that the pastry galley is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors., • Responsible for the requisition and transportation of the necessary items from the main stores to the pastry shop when assigned., • Ensures recipes and yields are in accordance with the company’s standards., • Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested by the Executive Chef., • Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries., • Attends meetings, training activities, courses and all other work-related activities as required., • Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position., • Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management QUALIFICATIONS AND EDUCATION • A minimum of three years' experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred)., • Knowledge of proper cleaning techniques, requirements, and use of equipment., • Completion of high school or basic education equivalency requirement., • Strong English communication skills #PastryCook #CruiseShipJobs #PastryChef #ShipboardLife #FoodAndBeverage #HospitalityCareers #NowHiring #USPH #CulinaryJobs #HospitalityJobs

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates over 81 venues in 25 countries with a commitment to delivering authentic and diverse hospitality experiences that bring people together all around the world. We are looking for a visionary and experienced Executive Chef for METT Barcelona Hotel (Carretera de Vallvidrera al Tibidabo 83–93), to lead and elevate the hotel’s entire gastronomic proposition across its distinctive F&B venues. Set above the city with breathtaking panoramic views, METT Barcelona offers a refined yet relaxed lifestyle experience where gastronomy plays a central role, blending Mediterranean essence, local authenticity, and contemporary flair. The Executive Chef will oversee and drive the culinary direction of all F&B outlets within the hotel, including: • Albarada Restaurant a contemporary Mediterranean dining concept rooted in local Catalan identity, focusing on seasonal ingredients and refined execution., • 1925 Vermutería a vibrant tapas concept celebrating Catalan vermouth culture and locally sourced products., • Florida Lounge by Lladró an elegant all-day lounge offering light fare in a sophisticated social setting., • Pool Club a lifestyle-driven outlet combining relaxed dining with panoramic views and a luxury leisure atmosphere., • Breakfast, in-room dining, and banqueting/events operations. Main Responsibilities • Lead the culinary vision, strategy, and execution across all F&B outlets, ensuring a cohesive and elevated gastronomic identity., • Further develop and position Albarada as a benchmark Mediterranean/Catalan dining experience., • Curate menus that celebrate seasonality, local sourcing, and Mediterranean heritage, with a modern and innovative approach., • Oversee daily kitchen operations across multiple outlets, ensuring consistency and excellence., • Recruit, train, and inspire high-performing culinary teams., • Maintain the highest standards of food quality, presentation, and hygiene., • Manage food costs, supplier relationships, and inventory efficiently., • Collaborate closely with F&B, marketing, and hotel leadership to create memorable guest experiences aligned with the METT lifestyle brand., • Support the development of unique concepts, activations, and seasonal offerings (e.g., brunches, events, pool experiences). Qualifications • Proven experience as Executive Chef or Head Chef in high-end hotels or standalone restaurants., • Strong expertise in Mediterranean and Catalan cuisine, with the ability to reinterpret tradition in a contemporary way., • Experience managing multi-outlet operations (essential)., • Demonstrated leadership, team development, and organizational skills., • Strong financial acumen and cost control experience., • High standards in quality, creativity, and operational excellence., • Fluent Spanish and strong command of English. Benefits • Competitive salary package., • Discounts across Sunset Hospitality venues worldwide., • Career growth opportunities within a dynamic international group If you are a passionate culinary leader ready to shape one of Barcelona’s most unique gastronomic destinations, we would love to hear from you. Learn more:

At The Paella Club, we believe food brings people together. We run immersive, hands-on cooking experiences for international guests—designed to create unforgettable moments of connection, learning, and cultural exchange. We’re looking for a Chef/Culinary Instructor to join our team in Barcelona. This is a guest-facing role with strong operational standards: great energy matters, and so do preparation, timing, and consistency. What We're Looking For We’re seeking a chef who enjoys teaching and performing in front of an international audience, while working with discipline behind the scenes. Ideal candidates have: • Advanced English (will be tested). Spanish and other languages are a plus., • Formal culinary training (undergraduate or technical studies)., • At least 1 year of kitchen experience with demonstrable skills., • Strong communication and interpersonal skills (you’ll speak to groups daily)., • Punctuality and reliability are mandatory for this role., • You won’t be left alone—we’ll train you and provide all materials. In return, we need you to be proactive: study the materials, practice, and show up prepared for each session., • You must follow our operational standards (mise en place, cleanliness, food safety) consistently., • You treat guests and teammates with respect at all times—clear communication, calm attitude, and team-first behavior, even during busy services. Your Responsibilities As a Chef / Culinary Instructor, you will: • Prepare mise en place for daily and weekly operations using our standards and checklists., • Assist the lead instructor and progressively transition to leading classes end-to-end., • Engage guests and create a welcoming, interactive environment., • Maintain cleanliness, organization, and food safety across kitchen and facilities., • Execute recipes under the guidance of the Executive Chef., • Support operations when required: staff meals, inventory, deliveries, stock control, and proper storage. A Day In the Life Your day at The Paella Club will be dynamic and engaging. You’ll start by setting up mise en place and ensuring everything is ready for the day’s cooking experiences. At first, you will assist the lead chef in guiding the class and learning the structure and rhythm of our culinary experiences. As you grow into the role, you will take the lead in teaching the classes yourself, and instructing guests in a fun, interactive, and educational way. Between sessions, you’ll help keep the kitchen clean and organized, prepare meals for staff, and support inventory management. On some days, you’ll contribute to special events and private culinary experiences. What We Offer • Full-time position (40 hours/week), • Salary: €24,000–€28,000 gross/year (depending on experience), • Growth path to lead our cooking experiences, • Continuous shifts, with occasional split shifts for private events and special occasions, • Fun, collaborative team environment, • 3-month trial period, with possibility of permanent contract, • 30 days paid vacation per year Our Commitment to Diversity and Inclusion At The Paella Club, we celebrate diversity and welcome applicants from all backgrounds and experiences. If you’re passionate about food and people, we encourage you to apply, even if you don’t meet every requirement. Our hiring process • Interview with the Executive Chef and COO, • Trial shift (approx. 2 hours), • Final meeting with the CEO How To Apply Send your resume and a brief cover letter to with the subject line “Chef Instructor Application – [Your Name].” Early applications are encouraged, as interviews will be conducted on a rolling basis. Location: Barcelona, Spain If you love sharing your passion for food and engaging with people from around the world, we would love to hear from you. Join us at The Paella Club and be part of an unforgettable culinary journey.

ABBA Hotel Garden está en la búsqueda de un/a COCINERO/A talentoso/a y comprometido/a para unirse a nuestro equipo culinario.

En Renaissance Hotels, creemos en ayudar a los huéspedes a disfrutar del ADN de las zonas que visitan.Los huéspedes vienen para descubrir lo inesperado, sumergirse en una nueva cultura o, simplemente, aprovechar al máximo una tarde libre.Ven los viajes de negocios como una aventura, porque así v

Des d’Adecco col·laborem amb una entitat del sector social amb una trajectòria consolidada per incorporar un/a cuiner/a a la seva cuina central ubicada a la comarca d’Osona.

Descripcion empresa: En Externa conectamos a profesionales como tú, con empresas de diferentes sectores y actividades en todo el territorio nacional.Tenemos en cuenta tus necesidades, te acompañamos durante todo el proceso de búsqueda y te facilitamos el acceso a nuevas oportunidades laborales.No

Si es así, queremos que te unas a nuestro equipo como Cocinero/a en METT Barcelona! Por qué unirte a nosotros? - Formar parte de un hotel emblemático en la ciudad: Trabaja en un hotel de renombre que se enorgullece de la excelencia y el lujo. Tu funciones: Tus funciones como Cocinero/a será

Title: Data Platform Specialist (CDP) Location: Spain (hybrid) Contract Type: Indefinite Duties and Responsibilities: The Data Enablement Specialist for the Customer Data Platform (CDP) will play a crucial role in ensuring that an organisation’s data is effectively utilised and leveraged for marketing activation. This role collaborates with cross-functional teams to ensure that the right data is ingested into the CDP in a way that aligns with business needs. The specialist will work closely with business stakeholders to comprehend their use cases and translate them into actionable requirements. The role requires an understanding of data models, architecture, dataset transformations, and success metrics to support the CDP’s data infrastructure and its impact on business outcomes. The Data Enablement Specialist for CDP also supports power users to ensure they have access to all the necessary data for segmentation and marketing activation purposes. The main challenges of this role include: • Data Modelling and Architecture Understanding: The specialist must be well-versed in data modelling principles and understand the architecture of the CDP., • Effective Communication and Collaboration: Close collaboration with different stakeholders is essential for successful data enablement., • Data Transformations: The specialist should be skilled in transforming raw data into usable formats., • Success Metrics: Understanding and measuring the impact of data enablement efforts on business outcomes., • Empowering Power Users: Ensuring that power users have the necessary tools and access to leverage data effectively., • Data Readiness for Marketing Automation: Ensuring that the CDP is prepared from a data perspective to support marketing automation. Requirements: • Bachelor's degree in business, computer science, engineering or similar., • Excellent communication and project management skills., • Understand data technologies like data warehouses, databases, and data lakes., • Understanding of content, context and capabilities related to data enablement., • Understanding of data architecture and modelling linking those to business needs., • Data-driven decision-making. Use data for informed decision-making by collecting and analysing relevant information., • Problem-solving skills. If you have the skills and experience for this opportunity, then please apply or email Loren your CV today to . Loren is a Client Partner at Haybury Search covering Europe, UK, North America and Asia.

Cómo será tu día a día en Room00? Como cocinero/a, serás responsable de la preparación de alimentos en cocina, asegurando un desempeño eficiente en todas tus tareas.

Pastelero-Bollero Oficial 1ª Barcelona Buscamos Pastelero/a-Bollero/a con experiencia mínima a nivel Oficial de 1ª.

Perfil Buscado Experiencia: Mínimo 2 años desempeñando funciones de Jefe/a de Cocina o segundo/a de cocina en establecimientos de alto volumen. Experiencia: Mínimo 2 años desempeñando funciones de Jefe/a de Cocina o segundo/a de cocina en establecimientos de alto volumen. Cuál será tu misi�

Eres un apasionado de la auténtica gastronomía italiana y un líder nato en los fogones? Reconocido Restaurante Italiano busca incorporar a su equipo un Jefe de Cocina con visión, rigor y un profundo respeto por el producto y la tradición italiana. Equipo a cargo: Liderazgo de una brigada conso

Nuestro grupo Alma Hotels, precisa incorporar a un/a Cocineros/as para trabajar en nuestro hotel en el centro de Barcelona. Experiencia en hoteles y/o restaurantes.

Unirte a Meliá es iniciar un viaje sin fronteras, donde las posibilidades de crecer y desarrollarte son infinitas.Aquí podrás trabajar en un entorno internacional, formar parte de una gran familia y sentir que cada día es una experiencia única.Talent Day en Torre Melina A Gran Meliá.Esta es tu

Nuestro grupo Alma Hotels, precisa incorporar a un/a Cocineros/as para trabajar en nuestro hotel en el centro de Barcelona. Experiencia en hoteles y/o restaurantes.

Reportando al Head Chef, desempeñarás las tareas asignadas en el departamento de cocina, colaborando en el proceso del servicio, siguiendo los estándares de la compañía y aportando ideas para mejorar la operativa.

Work with our Sous Chef on ideas and techniques that make our kitchen a creative, ever-changing environment where we’re always looking to make the best food out there. What you’ll do We are looking for an experienced Chef de Partie to join the team at SLS Barcelona. Under the guidance of the Sous

Desde Catalonia Hotels & Resorts estamos en búsqueda de un/a JEFE DE PARTIDA para incorporarse en el equipo de cocina de nuestro Restaurante gastronómico La Mar de Santa en el hotel SES ESTAQUES,. Dar apoyo, seguimiento e implantación a las demandas del Jefe de Cocina.

El Cocinero será responsable de preparar y presentar platos de alta calidad, siguiendo los estándares de lujo del hotel. Al menos 2 años de experiencia como cocinero en hoteles de alta categoría, restaurantes de lujo o entornos similares.

We’re hiring! Estamos buscando un Cocinero/a para trabajar en nuestro magnifico team en el Hotel Serras 5* GL Luxury Boutique en Barcelona!.

El Cocinero será responsable de preparar y presentar platos de alta calidad, siguiendo los estándares de lujo del hotel. Al menos 2 años de experiencia como cocinero en hoteles de alta categoría, restaurantes de lujo o entornos similares.

Buscamos cocinero/a para nuestra partida de comedor de personal (Meet Us).

Desde Adecco nos encontramos en la búsqueda de Cocineros/as con experiencia para incorporarse a prestigiosos hoteles de 5 estrellas.

Se busca cocinero con experiencia en cocina italiana Estamos buscando un cocinero con experiencia en cocina italiana para nuestro restaurante. Se busca cocinero con experiencia en cocina italiana Estamos buscando un cocinero con experiencia en cocina italiana para nuestro restaurante. Requisitos:

H10 Hotels precisa incorporar a un/a Cocinero/a para trabajar en nuestro hotel H10 Art Gallery, en Barcelona.

COCINERO/A RESTAURANTE BARCELONA Se requiere: - Experiencia previa de 3 años como cocinero.

En el Mercer Hotel Barcelona precisamos incorporar un/a COCINERO/A para formar parte de nuestro equipo de Cocina.

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

¿Buscas un puesto estable?¿Tienes experiencia liderando equipos y te apasiona ofrecer una experiencia excepcional al cliente? ¿Has desarrollado tu trayectoria en Retail, especialmente en el mundo del mueble?¿Has trabajado específicamente en la sección de cocinas? Si tu respuesta ha sido positiva, no lo dudes e ¡inscríbete! Te incorporarás como Jefe/a de tienda en la sección de cocinas en Sant Boi de Llobregat o en Badalona, de una reconocida empresa italiana especializada en la distribución de muebles y complementos de decoración. Entre tus principales responsabilidades están: Coordinar, gestionar y supervisar el equipo de tienda. Monitorizar los indicadores de desempeño y proponer acciones de mejora. Garantizar una experiencia de cliente excelente, asegurando el cumplimiento de los procedimientos operativos. Supervisar el cierre diario de caja y los informes correspondientes. Coordinar la entrada y salida de mercancías y el contacto con proveedores Fomentar un ambiente de colaboración y comunicación interna Impulsar la formación continua del equipo Se trata de un puesto ESTABLE con Contrato indefinido directamente por empresa. Jornada completa de 40hs semanales (lunes a sábados, con descanso de 1 día entre semana y domingo libre) Salario entre 25.000 €/a - 30.000€/a más incentivos Formación inicial a cargo de la empresa Experiencia mínima de 2 años liderando equipos. Experiencia previa específica en área de cocinas. Competencias digitales. Dominio del castellano. Se valoran otro idiomas como catalán o inglés.

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

¿Buscas un puesto estable?¿Tienes experiencia liderando equipos y te apasiona ofrecer una experiencia excepcional al cliente? ¿Has desarrollado tu trayectoria en Retail, especialmente en el mundo del mueble?¿Has trabajado específicamente en la sección de cocinas? Si tu respuesta ha sido positiva, no lo dudes e ¡inscríbete! Te incorporarás como Jefe/a de tienda en la sección de cocinas en Sant Boi de Llobregat o en Badalona, de una reconocida empresa italiana especializada en la distribución de muebles y complementos de decoración. Entre tus principales responsabilidades están: Coordinar, gestionar y supervisar el equipo de tienda. Monitorizar los indicadores de desempeño y proponer acciones de mejora. Garantizar una experiencia de cliente excelente, asegurando el cumplimiento de los procedimientos operativos. Supervisar el cierre diario de caja y los informes correspondientes. Coordinar la entrada y salida de mercancías y el contacto con proveedores Fomentar un ambiente de colaboración y comunicación interna Impulsar la formación continua del equipo Se trata de un puesto ESTABLE con Contrato indefinido directamente por empresa. Jornada completa de 40hs semanales (lunes a sábados, con descanso de 1 día entre semana y domingo libre) Salario entre 25.000 €/a - 30.000€/a más incentivos Formación inicial a cargo de la empresa Experiencia mínima de 2 años liderando equipos. Experiencia previa específica en área de cocinas. Competencias digitales. Dominio del castellano. Se valoran otro idiomas como catalán o inglés.

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

En Caelis, restaurante galardonado con una estrella Michelin, buscamos un jefe de partida apasionado por la alta gastronomía y comprometido con la excelencia. Si te inspira la cocina creativa y de vanguardia, y tienes el deseo de formar parte de un equipo dinámico y profesional, esta es tu oportunidad. ¿Qué buscamos? Requisitos Experiencia previa en restaurantes gastronómicos o de alta cocina. Dominio técnico y conocimiento del producto. Capacidad de organización y trabajo en equipo. Actitud positiva, disciplina y compromiso. Valorable experiencia en restaurantes con estrella Michelin. Funciones Gestionar y organizar una partida durante el servicio. Garantizar los estándares de calidad y presentación de cada plato. Control de mise en place y correcto almacenamiento del producto. Cumplimiento de las normas de higiene y seguridad alimentaria. Colaborar con el equipo de cocina en el desarrollo del servicio.

En Caelis, restaurante galardonado con una estrella Michelin, buscamos un jefe de partida apasionado por la alta gastronomía y comprometido con la excelencia. Si te inspira la cocina creativa y de vanguardia, y tienes el deseo de formar parte de un equipo dinámico y profesional, esta es tu oportunidad. ¿Qué buscamos? Requisitos Experiencia previa en restaurantes gastronómicos o de alta cocina. Dominio técnico y conocimiento del producto. Capacidad de organización y trabajo en equipo. Actitud positiva, disciplina y compromiso. Valorable experiencia en restaurantes con estrella Michelin. Funciones Gestionar y organizar una partida durante el servicio. Garantizar los estándares de calidad y presentación de cada plato. Control de mise en place y correcto almacenamiento del producto. Cumplimiento de las normas de higiene y seguridad alimentaria. Colaborar con el equipo de cocina en el desarrollo del servicio.

En Caelis, restaurante galardonado con una estrella Michelin, buscamos un jefe de partida apasionado por la alta gastronomía y comprometido con la excelencia. Si te inspira la cocina creativa y de vanguardia, y tienes el deseo de formar parte de un equipo dinámico y profesional, esta es tu oportunidad. ¿Qué buscamos? Requisitos Experiencia previa en restaurantes gastronómicos o de alta cocina. Dominio técnico y conocimiento del producto. Capacidad de organización y trabajo en equipo. Actitud positiva, disciplina y compromiso. Valorable experiencia en restaurantes con estrella Michelin. Funciones Gestionar y organizar una partida durante el servicio. Garantizar los estándares de calidad y presentación de cada plato. Control de mise en place y correcto almacenamiento del producto. Cumplimiento de las normas de higiene y seguridad alimentaria. Colaborar con el equipo de cocina en el desarrollo del servicio.

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

En Caelis, restaurante galardonado con una estrella Michelin, buscamos un jefe de partida apasionado por la alta gastronomía y comprometido con la excelencia. Si te inspira la cocina creativa y de vanguardia, y tienes el deseo de formar parte de un equipo dinámico y profesional, esta es tu oportunidad. ¿Qué buscamos? Requisitos Experiencia previa en restaurantes gastronómicos o de alta cocina. Dominio técnico y conocimiento del producto. Capacidad de organización y trabajo en equipo. Actitud positiva, disciplina y compromiso. Valorable experiencia en restaurantes con estrella Michelin. Funciones Gestionar y organizar una partida durante el servicio. Garantizar los estándares de calidad y presentación de cada plato. Control de mise en place y correcto almacenamiento del producto. Cumplimiento de las normas de higiene y seguridad alimentaria. Colaborar con el equipo de cocina en el desarrollo del servicio.

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Since 1971, passionate and talented business leaders have paved the way for the next generation of Hard Rock Cafe leaders to deliver authentic experiences that rock!. Hard Rock International, spirited & authentic, a global brand that continues to expand around the world. Restaurant Kitchen Manager f

Tu misión como Jefe/a de Partida – Calientes. Con alojamiento y manutención incluidos, estabilidad cada temporada y un entorno donde tu técnica marca la diferencia, este es un proyecto para disfrutar del oficio y sentir orgullo por lo que haces. Si estás interesado/a, inscríbete y te contacta

En Caelis, restaurante galardonado con una estrella Michelin, buscamos un.Si te inspira la cocina creativa y de vanguardia, y tienes el deseo de.Experiencia previa en restaurantes gastronómicos o de alta cocina.Dominio técnico y conocimiento del producto.Capacidad de organización y trabajo en equ

Colaborarás estrechamente con el Sous Chef y el resto del equipo de cocina. Experiencia previa como Chef de Partie o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Chef de Partie y sé parte de la excelencia que define nuestro hotel.

Colaborarás estrechamente con el Sous Chef y el resto del equipo de cocina. Experiencia previa como Chef de Partie o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Chef de Partie y sé parte de la excelencia que define nuestro hotel.